Pear Upside Down Cake
Indulge in the irresistible charm of a Pear Upside Down Cake, where buttery caramel meets the natural sweetness of ripe pears in a stunning, show-stopping dessert. Perfectly tender and moist, this homemade cake layers juicy pear slices atop a golden, fluffy batter infused with vanilla. The base, caramelized with brown sugar and butter, creates a rich, glossy topping when flipped, giving the cake its signature appearance. Easy to prepare with simple ingredients like all-purpose flour, whole milk, and eggs, it offers an exquisite balance of flavors that's sure to impress at any gathering. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort dessert that’s as delicious as it is beautiful.
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Recipe Information
Ingredients
- 3 whole ripe pears
- 150 grams unsalted butter (divided)
- 100 grams brown sugar
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 150 grams granulated sugar
- 2 whole eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier release.
Peel, core, and slice the pears into thin wedges. Set aside.
In a small saucepan, melt 50 grams of unsalted butter over medium heat. Once melted, add the brown sugar and stir until it forms a smooth caramel. Pour the caramel evenly over the parchment-lined bottom of the cake pan.
Arrange the pear slices in a decorative pattern over the caramel layer. Try to overlap the slices slightly for a beautiful presentation.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 100 grams of unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly over the pear slices in the cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Remove the parchment paper if it sticks to the caramel layer.
Let the cake cool slightly before serving. Enjoy warm or at room temperature on its own, or with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 38.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
